Cherry Delight With Walnut Crust Recipes

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease a 9 inch square pan.
• Mix 1 cup flour, white sugar and butter by hand. Pat into pan. Bake for 8 - 10 minutes.
• With a whisk, beat 2 eggs. Whisk in brown sugar, then add 1/4 cup flour and baking powder. Stir in nuts and cherries. Pour over baked crust.
• Bake for 20 - 25 minutes more.

Steps:

• Preheat oven to 350°. In a small bowl, combine the flour, pecans and brown sugar. Stir in butter until crumbly. Lightly pat into an ungreased 13-in. x 9-in. baking dish. Bake until golden brown, 18-20 minutes. Cool completely., For filling, in a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Carefully spread filling over crust. Top with pie filling. Cover and refrigerate for at least 2 hours.

Steps:

• Coarsely chop nuts. Combine flour, brown sugar, and butter. Blend well until fine crumbs form. Add coconut and finely chopped nuts. Set aside ½ cup of this mixture. Firmly press remainder into bottom of greased pan. Bake @350 for 15 minutes. Beat cream cheese, granulated sugar, egg, vanilla until smooth. Spread on hot crust. Bake for 10 minutes. Spread on Cherry Pie Filling, reserved flour sugar mix and reserved nuts. Bake an additional 15 minutes.

Steps:

• In a bowl, combine the graham cracker crumbs, confectioners' sugar and butter. Press onto the bottom of an 8x4-in. loaf pan coated with cooking spray. , In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over crust. Spoon pie filling over top. Refrigerate for 1 hour or until chilled.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix together flour, white sugar and butter or margarine. Mix until crumbly. Press into a 9 x 13 inch pan. Bake for 20 minutes or until lightly browned.
• Beat eggs, sugar, salt, baking powder, and vanilla. Drain and chop cherries, reserving liquid. Stir chopped cherries, nuts, and coconut into egg mixture. Pour on top of crust.
• Bake 25 min. Cool.
• Combine 1 teaspoon butter and 1 cup confectioner's sugar with enough liquid from cherries until spreadable. Frost bars. Sprinkle with coconut when icing is set.

Steps:

• In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Pat into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until edges are lightly browned., Meanwhile, in a small bowl, combine the eggs, brown sugar, salt, baking powder and vanilla. Drain cherries, reserving 2 tablespoons juice; set juice aside. Chop cherries; add to brown sugar mixture. Stir in walnuts. Pour over crust and spread evenly. Bake 20-25 minutes longer or until set. Cool completely on a wire rack., For icing, combine confectioners' sugar and butter in a bowl. Add enough reserved cherry juice to achieve desired consistency; drizzle over bars. Sprinkle with coconut if desired.